**Introduction and Ingredients**

We're going to make a dish that's a little different from what we normally do, and it's actually really simple and delicious. We've got some shrimp, ground pork, an egg, onion, breadcrumbs, sugar, and fish sauce as our ingredients. If you need a kitchen thermometer or meat probe, I've got an affiliate link in the description below.

**Peeling and Mincing Shrimp**

If you have whole unpeeled shrimp, you'll need to do a little cut on the back of the shrimp to get rid of the vein across the back. We're going to peel these shrimp and get all of the shells off now. We like to keep the shells because they're great for making shrimp stock and fish stocks in the future.

**Mincing Shrimp and Adding Ingredients**

Once we've peeled the shrimp, we're going to mince them as finely as we can. Since we only have half a recipe, we won't be able to fit everything into the food processor, so we'll do it all by hand. We've got our shrimp minced pretty finely, but we didn't go as finely as we possibly could.

**Mixing the Mixture**

Now that we've minced the shrimp, we're going to mix it with the ground pork. We're also going to grate the onion because once again, we want this to be a paste when it's all said and done. We'll add a little bit of sugar, but not too much because the fish sauce is actually very salty.

**Adding Fish Sauce and Egg**

Next, we'll add some fish sauce to the mixture. We're also going to add an egg to bind everything together. If you find that your mixture is a little loose, you can add a tiny bit of flour to help it bind better. In our case, we added a little bit of dietary fiber just to help it bind a little bit better.

**Dredging in Breadcrumbs**

Now that we've mixed all the ingredients together, we're going to dredge them in some panko breadcrumbs. This will give us a nice crunchy coating on the outside. We'll add these to our hot oil and cook them at a medium temperature until they're golden brown on both sides.

**Cooking the Shrimp**

We want to cook the shrimp at a medium temperature, not too high because we want them to cook all the way through before they get really brown on the outside. Once they're done, you can see they've got a nice golden color and are firm to the touch. They need just a little sprinkle of salt when they come out.

**Final Result**

The finished dish looks like a little sausage patty with a fluffy texture inside and a crispy breadcrumb coating on the outside. It's really delicious and unique, so we hope you'll give it a try if you like this recipe. Please do like and subscribe to our channel, and if you have any recipes you'd like to see us try, let us know in the comments below.

**Supporting Our Channel**

If you'd like to support us, there's a link in the description below that will take you to our Patreon page where we post exclusive content. Remember to love your food!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a really interesting Asian inspired pork and shrimp Patty but first I'd like to remind everyone that we have a patreon if you'd like to support us there I'll put a link in the description below and thank you to all of our patrons over on patreon we also have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe I'll put a link in the description for that as well and if you use code loveyou food on checkout you'll get 15% off your order in the meantime here's our ingredients we've got some shrimp some ground pork an egg an onion some breadcrumbs some sugar and some fish sauce so we're going to get started here by peeling our shrimp uh we're going to be mincing these as well now we got zipper backs uh if you have whole unpeeled shrimp then you're going to need to do a little cut on the back and get rid of the vein across the back there so we're just going to peel these shrimp and get all of the uh the shells off now we like to keep the shells we have a bag of frozen uh raw shrimp shells uh they're great for making uh shrimp stock and uh fish stocks and all that sort of thing or bisque in the future they're really really useful for all that once you have all of your shrimp um peeled we're just going to mince these as finely as we can now we're using about a half a recipe for this so there was wasn't really enough room or there wasn't really enough material for us to put this into the food processor so we're just going to do it all by hand so there you can see we've got our uh shrimp minced pretty finely we didn't we didn't go as finely as we possibly could we're just going to mix that with the uh with the pork then we're going to grate the onion cuz once again we want this to be a paste when it's all said and done and then we're just going to uh start mixing the all together we're going to add in our little bit of sugar now we don't add any salt because the fish sauce is actually very salty so we're not going to add any salt to this in go the breadcrumbs we're also going to be using some uh panko breadcrumbs for the outside and here comes the fish sauce so we're just going to add some of that in as well and then we're also going to add in an egg now we're going to just put it into a bowl first to make sure that there's no shell or anything and then in that goes and then you can mix this however you like we're just going to use our hands because it's the easiest thing and you just basically want it together until everything's well combined now if you find that your mixture is a little bit loose ours was a little because we cut everything in half unfortunately it's harder to cut an egg in half if you if you find it's a little loose you can add a little tiny bit of flour uh just so it binds a little bit better you can see here ours we added a little bit of dietary fiber in ours just to help it bind a little bit but it's still quite loose it's it it doesn't hold together super well it's very very tender uh while we're adding the breadcrumbs here so we're just going to dredge these in these nice uh panko breadcrumbs and then very very delicately as you can see it's really hard to move them around very delicately with a spatula we're going to add these into our hot oil now we want to cook these at a medium uh temperature not a super high temperature cuz you want them to cook all the way through before they get really Brown on the outside now this side you can see they're starting to get a little bit golden there so we're going to flip these over and you can see they're already uh easier to handle they're already easier to uh to to deal with they've started to um to a little to firm up a little bit and that's you know the perfect color that's exactly what we're looking for and they do need just a little sprinkle of salt when they come out and uh that's what they end up look like they're really really good uh delicious and you can see they've this kind of nice fluffy texture inside they're a little bit like uh a sausage patty with this nice crispy breadcrumb coating on the outside absolutely delicious and and that's it that's the whole thing really really simple delicious a little bit different from stuff that we normally do and we hope you'll give it a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there we'll put a link in the description below and remember remember to love your foodand welcome back to love your food this week we have a really interesting Asian inspired pork and shrimp Patty but first I'd like to remind everyone that we have a patreon if you'd like to support us there I'll put a link in the description below and thank you to all of our patrons over on patreon we also have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe I'll put a link in the description for that as well and if you use code loveyou food on checkout you'll get 15% off your order in the meantime here's our ingredients we've got some shrimp some ground pork an egg an onion some breadcrumbs some sugar and some fish sauce so we're going to get started here by peeling our shrimp uh we're going to be mincing these as well now we got zipper backs uh if you have whole unpeeled shrimp then you're going to need to do a little cut on the back and get rid of the vein across the back there so we're just going to peel these shrimp and get all of the uh the shells off now we like to keep the shells we have a bag of frozen uh raw shrimp shells uh they're great for making uh shrimp stock and uh fish stocks and all that sort of thing or bisque in the future they're really really useful for all that once you have all of your shrimp um peeled we're just going to mince these as finely as we can now we're using about a half a recipe for this so there was wasn't really enough room or there wasn't really enough material for us to put this into the food processor so we're just going to do it all by hand so there you can see we've got our uh shrimp minced pretty finely we didn't we didn't go as finely as we possibly could we're just going to mix that with the uh with the pork then we're going to grate the onion cuz once again we want this to be a paste when it's all said and done and then we're just going to uh start mixing the all together we're going to add in our little bit of sugar now we don't add any salt because the fish sauce is actually very salty so we're not going to add any salt to this in go the breadcrumbs we're also going to be using some uh panko breadcrumbs for the outside and here comes the fish sauce so we're just going to add some of that in as well and then we're also going to add in an egg now we're going to just put it into a bowl first to make sure that there's no shell or anything and then in that goes and then you can mix this however you like we're just going to use our hands because it's the easiest thing and you just basically want it together until everything's well combined now if you find that your mixture is a little bit loose ours was a little because we cut everything in half unfortunately it's harder to cut an egg in half if you if you find it's a little loose you can add a little tiny bit of flour uh just so it binds a little bit better you can see here ours we added a little bit of dietary fiber in ours just to help it bind a little bit but it's still quite loose it's it it doesn't hold together super well it's very very tender uh while we're adding the breadcrumbs here so we're just going to dredge these in these nice uh panko breadcrumbs and then very very delicately as you can see it's really hard to move them around very delicately with a spatula we're going to add these into our hot oil now we want to cook these at a medium uh temperature not a super high temperature cuz you want them to cook all the way through before they get really Brown on the outside now this side you can see they're starting to get a little bit golden there so we're going to flip these over and you can see they're already uh easier to handle they're already easier to uh to to deal with they've started to um to a little to firm up a little bit and that's you know the perfect color that's exactly what we're looking for and they do need just a little sprinkle of salt when they come out and uh that's what they end up look like they're really really good uh delicious and you can see they've this kind of nice fluffy texture inside they're a little bit like uh a sausage patty with this nice crispy breadcrumb coating on the outside absolutely delicious and and that's it that's the whole thing really really simple delicious a little bit different from stuff that we normally do and we hope you'll give it a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there we'll put a link in the description below and remember remember to love your food\n"